1. Get fish (any fish works, but she used bass and crappie in this video). Chop up the fish. She mentions if you want to eat the fish, you can just use fish heads (so you have fish body with meat to use to make whatever you like.) Use a lot of salt. You're going to ferment the fish heads for a long time. The salt will draw the water out of the fish. She didn't use any water. 2. Let ferment for 6+months. In this video, she showed an 8-month fermented crappy. She says the fish doesn't have an odor. It's actually very fragrant. She's showing you the small bodies of fish and they are fairly solid. You can use the fish bodies to fry and cook to eat if you'd like. 3. She uses the beans "katin", I'm not sure what the English translation is. My grandma has a tree that grows at her house with them, too. The beans she uses are rather dry. When they are fresh, the pods and beans are green. She roasts them with salt. Turn the heat on high. Once your beans start popping, like popcorn, reduce the heat and cover with lid. The salt is so that the beans do not burn. Once the popping slows down, you can turn off heat and remove from heat. Let it sit. 4. When beans are cool, place in blender and grind it into a powdery substance. Add to fermented fish. 5. Add about 2Tbsp of Chicken Flavor Soup Base (looks like Totole brand). The CFSB has MSG and other flavors. She's adding it to give more flavors and umami to the fermented fish sauce. Mix ingredients. 6. She places the prepared sauce back into the container for 3-4 nights. She tells you that you don't have to eat it right away. It won't go bad. You can use this for papaya salad, laab, etc. She says that you just gotta boil it (I typically heat up my padaek in sauce pan before using it in laab, to enhance the smell), fish out the bones and stray fish parts.
@@palee7980Yes. I don’t see it often, but I’ve seen it for sale at a Lao grocery store in Sacramento (Pothong Market on Norwood). I’ve only seen it once and we bought a bundle 😂
The reason why I use a lot of salt I have to do step-by-step My picked fish or called (padaek)it’s not done yet so I gotta Add more think in it now I have to wait until Six months and Ready to mix I’m gonna explain in English thank you for watching
@@HomeMadeByKaysone ok, thanks. Explain so I can try to make some myself because I always want to make some and eat them. I can put them in my food, such as laab, papaya salad, Moapa, baboo soup, ...thank you. Can not wait to learn and make them, please explain in english.
@@nahaidiew2991 Yes you right some people used the leaves the most not the seeds, but the seeds is more aroma but have to do like she did, i used the leaves, papaya salad if you not use that sauce is incorrect test, that all i can say, bye.
1. Get fish (any fish works, but she used bass and crappie in this video). Chop up the fish. She mentions if you want to eat the fish, you can just use fish heads (so you have fish body with meat to use to make whatever you like.) Use a lot of salt. You're going to ferment the fish heads for a long time. The salt will draw the water out of the fish. She didn't use any water.
2. Let ferment for 6+months. In this video, she showed an 8-month fermented crappy. She says the fish doesn't have an odor. It's actually very fragrant. She's showing you the small bodies of fish and they are fairly solid. You can use the fish bodies to fry and cook to eat if you'd like.
3. She uses the beans "katin", I'm not sure what the English translation is. My grandma has a tree that grows at her house with them, too. The beans she uses are rather dry. When they are fresh, the pods and beans are green. She roasts them with salt. Turn the heat on high. Once your beans start popping, like popcorn, reduce the heat and cover with lid. The salt is so that the beans do not burn. Once the popping slows down, you can turn off heat and remove from heat. Let it sit.
4. When beans are cool, place in blender and grind it into a powdery substance. Add to fermented fish.
5. Add about 2Tbsp of Chicken Flavor Soup Base (looks like Totole brand). The CFSB has MSG and other flavors. She's adding it to give more flavors and umami to the fermented fish sauce. Mix ingredients.
6. She places the prepared sauce back into the container for 3-4 nights. She tells you that you don't have to eat it right away. It won't go bad. You can use this for papaya salad, laab, etc. She says that you just gotta boil it (I typically heat up my padaek in sauce pan before using it in laab, to enhance the smell), fish out the bones and stray fish parts.
Thank you for the translation is so perfect!
💜💜💜
I think the seeds are from the stink bean tree .
Do they even sell those bean in the USA?
@@palee7980Yes. I don’t see it often, but I’ve seen it for sale at a Lao grocery store in Sacramento (Pothong Market on Norwood). I’ve only seen it once and we bought a bundle 😂
Thank you sis for showed this v d o , i never use the seeds i only used leaves only i never know that we can use the seeds to do that, 👍👍🙏🙏🙏❤.
I too will attempt this concoction ❤ gratzi
Should try and use kosher salt next time it’s going for preserving food so the fish doesn’t get rotten
This is a new version. I will try it.
Great video. Very helpful.
Do you have link for muk Katin or know where I can buy
Very nice 😊
Can you please translate or subtitles in English please? 💛💛💛
Thank you
how do you know if the padaek you made goes bad? is there a way of telling if its not safe to eat?
What is the name of the tree the pods came from?
Stinky pea
So, you only use salt, lots of salt? I like to try but don't understand what you use or put on the fish?
The reason why I use a lot of salt I have to do step-by-step My picked fish or called (padaek)it’s not done yet so I gotta Add more think in it now I have to wait until Six months and Ready to mix I’m gonna explain in English thank you for watching
@@HomeMadeByKaysone ok, thanks. Explain so I can try to make some myself because I always want to make some and eat them. I can put them in my food, such as laab, papaya salad, Moapa, baboo soup, ...thank you. Can not wait to learn and make them, please explain in english.
Is that natural juice?
How come you don't use the rice powder.
When I did, in 30 day it smell rotten.
You said, don't add water. What did I do wrong??
Did u use any water or fishsauce in it too? And how many days u keep the lid close b4 u can use?
She only used salt and fish head. It takes months to ferment. The longer the better
what kind of seeds from the pods you put?
It's called " mug Katin " the seeds created color and aroma
The seeds from Lead tree(ka Tin)
Dead fish sauce!!! Oh daym!!
ไส่ข้าวคั้วมั้ยคะ
ไม่ได้ใส่ข้าวคั่วใส่กระถิ่น คั่วบด
Could you please translate into English please please
No sticky rice bran??
What kind of fish did you used?
I used a bass fish heads the another is crappie but you can make any kind of fish thank you for watching
looks like hybrid striped bass. white perch would be easier to find, but you can use any fish.
ບໍ່ໃດ້ຂົ້ວເຂົ້າຂົ້ວໃສ່ບໍເອອື້ຍ?
I would rather use roasted sticky rice
สวัสดีค่ะพี่
why do you put that veggie? your recipe is different than others that i ever watched . English sub is needed.nice to have your video
The roasted seeds "muck Katin " created a unique aroma
@@nahaidiew2991 Yes you right some people used the leaves the most not the seeds, but the seeds is more aroma but have to do like she did, i used the leaves, papaya salad if you not use that sauce is incorrect test, that all i can say, bye.